Food circle plug-in emperor

Criticizing her, Kong Lin thought of the director's order and dialed Deputy Director Guan's phone number.

"Director Guan, it's me, Kong Lin, a reporter from Capital TV."

Deputy Director Guan was a little surprised when he suddenly received a call from Kong Lin.

Previously, their activity center had specially sent an invitation to Capital Television, asking them to come over and help record a project promotion related to the science and technology exhibition.

At that time, he met Kong Lin, who led the team.

Kong Lin is a gold medal reporter at Capital Television and a senior media person who has appeared in national news.

The activity center organizes various large-scale events all year round, and there will definitely be opportunities to deal with them in the future.

So Deputy Director Guan was very enthusiastic towards Kong Lin, and the two parties left each other's contact information.

Unexpectedly, just a few days later, Kong Lin came to the door.

Deputy Director Guan said politely: "Oh, it turns out to be Reporter Kong. Do you have anything to do with me?"

When Kong Lin heard this, she was very smart and didn't say any nonsense. Instead, she said straight to the point: "Director Guan, I have something to ask you for help. Our station director is going to have a banquet for distinguished guests, and I want to find Fuchengchun." The chef Fu Yu came over to help with the cooking, but I just contacted him and he said that there are regulations in the store that do not accept door-to-door service work. I would like to trouble you, can you help contact their boss and take a look at this matter? There is no room for change.”

After Deputy Director Guan heard this, he hesitated for a moment and then said: "Fu Yu is currently working at the stall here at the Science and Technology Exhibition. If he said that, then maybe the store does have regulations in this regard. Well, let me first Contact the leader of their kitchen and ask about the situation, and then we’ll see what to do about this matter.”

After hanging up the phone, Deputy Director Guan dialed Li Dongxu's number.

Li Dongxu was immersed in exchanging cooking experiences with Fu Yu, when his cell phone suddenly rang.

After he saw the caller ID, he didn't know what it was about, so he quickly answered the phone: "Hey, Director Guan, are you looking for me?"

Deputy Director Guan saw that Li Dongxu had answered the phone, so he asked directly: "Old Li, did a reporter from Capital TV just come to Fu Yu and want to customize door-to-door services?"

When Li Dongxu heard this, he understood that the other party had directly found Deputy Director Guan.

So he said truthfully: "Yes, a reporter from Capital TV just contacted Fu Yu and wanted to customize a table for our stall and let him do door-to-door service."

Li Dongxu had a good relationship with Deputy Director Guan, so he didn't make too many convoluted words and said directly: "However, our store has always had a rule not to accept door-to-door service work, so I asked Fu Yu to refuse."

When Deputy Director Guan heard this, he immediately smiled and didn't take it seriously at all: "So that's it. Since it's the rule of the store, there's nothing you can do about it. Okay, I know. I'll tell Reporter Kong later, she They have all found me, so I must ask for help.”

"You go about your business. By the way, is it okay to eat the noodles? I will still have a lot of meal tickets here in a few days. You can take them all by then."

Li Dongxu smiled: "It tastes very good. We eat a big pot of rice here every day. It's rare to improve the taste. These boys are very happy!"

The two chatted for a few more words before hanging up the phone.

Deputy Director Guan called Kong Lin directly and explained the matter.

Kong Lin hung up the phone and turned to look at Wang Zheng: "Fucheng Chun does have rules and does not accept door-to-door service jobs."

When Wang Zheng heard this, he immediately sneered: "Hmph, rules are dead, people are alive, I still don't believe it, it's just a lamb and scorpion pot, if his place can't do it, let's book Donglaishun instead, and other mutton restaurants , which store is not better than theirs?”

What's more, Fucheng Chun originally focused on cooking fish dishes, and this lamb and scorpion pot is a temporary dish. It is said that it will be taken off the shelves once the science and technology exhibition is over.

After talking, Wang Zheng directly started calling people to find connections and contacts.

Finally, Wang Zheng asked for the phone number of the boss Dong Laishun, but the other party was very happy and directly gave him the phone number of the chef Lu Zhanlong.

Donglaishun is a century-old store in the capital, and its owner is worth a fortune. It is said that he has his own independent ranch in Inner Mongolia, and all the ingredients used are transported directly from his hometown.

It can be called a big family and a big business.

Lu Zhanlong, the chef of Donglaishun, is also a very well-known chef. Capital TV once did an exclusive food interview with him.

In fact, Fuchengchun Restaurant has a very good reputation, especially the owner Liu Yongping, who is very popular in the capital's food circle and has participated in many activities.

Capital TV is also a regular visitor.

It's just that Wang Zheng was just promoted from the local government this year. He was a new official who was very successful in taking office. He also relied on his elders to sit in the capital TV station, so he had some people to serve him.

However, he could be bossy towards ordinary chefs like Fu Yu, but when it came to Shang Dong Laishun's chef, Lu Zhanlong, Wang Zheng still knew what he was doing.

After all, a strong dragon cannot overwhelm a local snake. He has only been in office for a few months. For a person like this in the food circle who will definitely deal with him frequently in the future, he should be more or less polite.

When Wang Zheng called Lu Zhanlong, his demeanor and expression were not the same as when he contacted Fu Yu before.

Kong Lin looked on, feeling a little upset. If Fu Yu's attitude had been better just now, Fu Yu's attitude might not be so firm.

However, this is definitely not the time to talk about this.

Kong Lin listened to Wang Zheng's phone call with a focused expression.

As soon as the call was connected, Wang Zheng hurriedly introduced himself: "Hello, hello, are you Chef Lu from Donglaishun? I am Wang Zheng, the director of Capital Television."

Lu Zhanlong has been very busy recently. He not only has to take care of the work arrangements of the chef, but also arranges for daily cooking orders. In addition, all the remaining time is spent on the research and development of the cooking skills guide.

He has no ability to innovate from the old, nor the ability to summarize cooking experience.

However, he could summarize and summarize by looking through the information Fu Yu had given before.

After all, he has been working as a chef for decades and has a lot of relevant cooking experience, so he can provide some of his own opinions and ideas.

However, if you decide to change your hotel reservation rashly, you must say hello to the station director.

Wang Zheng thought about it for a while, and then quickly called Lu Zhanlong.

"Chef Lu, our TV station wants to entertain a distinguished guest, but he has a special status and cannot dine in public. I would like to ask you to help cook a banquet. I just contacted Boss Guan, and he said this I can talk to you directly.”

Lu Zhanlong heard that he was the director of Capital Television and found him through his boss's relationship. He responded readily: "Okay, have the time and place been decided? I need to prepare the dishes in advance. Let's add our contact information. Come on, I'll send you the recipe, and I'll prepare the dishes according to the table after you order."

Wang Zheng quickly agreed.

At this time, in the back kitchen of Fucheng Chun stall, it was just 4:30 in the afternoon, and customers came to the dining area to order.

Fu Yu and Li Dongxu got together to exchange cooking experiences this afternoon. The two had a great time chatting. If a waiter hadn't come over to hand over the order, they could have continued the discussion. When Li Dongxu took the order, he was still smiling and agreed with Fu Yu that when they have time tomorrow afternoon, they can continue the topic and have a good chat.

As a result, after reading the contents on the order form, the smile on his face suddenly stopped. He held the order form and ran directly to the kitchen door without asking the waiter, stretched his head and looked towards the dining area.

After taking a look at the customer sitting at the table, he immediately frowned, turned around and told the waiter: "We can't take this order. Go tell the customer and let him eat in the store."

As soon as these words came out, not only the waiter was confused, but also everyone else in the kitchen was stunned.

Can't we take orders at the stall?

Want customers to go to the store?

Why?

Only Yang Ming has been with Li Dongxu for the longest time, and he used to work as his assistant for several years. When he heard this, he immediately reacted and asked with some surprise: "Cook Li, is that old man named Yuan here? "

Li Dongxu nodded: "When I saw it was him, I ordered fish soup."

When it comes to fish soup, even Wang Haiwei reacted this time: "Is that old man here? He has to go to the store. Only Chef Xu can make this dish, and we can't take this order."

The dish of fish soup is not really a specialty dish of Fucheng Chun. Because the preparation is troublesome, there are only a limited number of chefs who can cook this dish. The store only put this dish on the shelves for promotion at the beginning. Been selling for a while.

Later, Liu Yongping, who was in charge of cooking, became famous and had little time to work in the kitchen. This dish finally fell on chef Xu Yuyang.

However, the store has normal rest hours, and Xu Yuyang cannot be on call every day waiting to cook this dish.

As time went by, there were fewer customers ordering, so the store naturally took this dish off the shelves.

However, the main store in the provincial capital still serves this dish normally.

Yang Ming turned to look at Li Dongxu: "Chef Li, if it's really Mr. Yuan, I might not be able to turn down this order!"

When Li Dongxu heard this, his brain started to hurt a little.

Fu Yu asked curiously: "What's going on? Is there anything special about this customer?"

Yang Ming explained: "This old man's surname is Yuan. He is a retired engineer. He is over sixty years old. He still draws pictures at home every day. It is said that one drawing costs tens of thousands, and there is a lot of money."

"He is a regular customer of our store. Occasionally when he has time, he will come to the store for a meal. This fish soup is a must-order dish for every meal since we opened the store."

"This old man has a very stubborn personality. Whatever he wants to do, he must do it, otherwise he will lose his temper. When he came to the restaurant to dine, he often had conflicts with the front office waiter."

It turned out to be the case.

Fu Yu glanced at Li Dongxu. No wonder he was so worried. He probably couldn't refuse this order.

The waiter has already received instructions and went to the front hall to explain to the customer.

After a while, the waiter came back and reported to Li Dongxu very sadly: "Chef Li, the customer said that he would eat here at the stall. He also said that since our stall is also opened by Fucheng Chun, then this The food should be ready. Everyone is here and we must have this meal today. We can’t go all the way to the store and let the kitchen figure it out.”

Li Dongxu sighed after hearing this.

He also wanted to solve it, but the problem was that he had to make this dish too!

This fish soup does taste very delicious, but it is very difficult to cook.

Because this dish is actually an innovative dish that Liu Yongping originally modified based on Shunde Fish Soup, using fresh river crucian carp.

The meat of river crucian carp is particularly tender, and when made into fish soup, the taste is far superior to the grass carp used in Shunde fish soup.

However, everything has an advantage and a disadvantage.

The meat of this river crucian carp is indeed very tender, but it also has many small spines.

If it is stewing soup, it actually has little impact, but making fish soup will really test the chef's cooking skills.

When cooking fish soup, the most troublesome step is to separate the fish bones.

In the process of cooking for many years, Liu Yongping has gradually summed up a set of techniques for splitting fish bones. Whenever he cooks fish soup, there will definitely not be a tiny fish bone left, allowing customers to taste the silky fish soup. .

He taught this set of splitting techniques to several chefs in the store. In the end, after practicing it, the two master chefs at the main store were both good at it, while only Xu Yuyang at the flagship store learned it. .

Li Dongxu's knife skills are not bad, and his cooking skills are also good, but his cooking skills are always slightly inferior.

On the one hand, when disassembling, he wanted to remove all the tiny fish bones perfectly, but because the movement and the range of the knife were not well coordinated, the operation took a very long time, which affected the cooking and serving speed of the dishes.

Over and over again, he himself realized that splitting operations was his weakness, and he gradually stopped practicing cooking this dish.

As long as there is an order for fish soup in the kitchen, everyone will just default to Xu Yuyang to take the order.

This old man surnamed Yuan is a regular customer of Fuchengchun. He has a lot of money and directly applied for a membership card from the moment he opened the store, which is very impressive.

Later, it took many years for this fish soup to go from being a signature dish to being removed from the shelves, but the old man still insists on ordering this dish every time he eats.

The kitchen staff also acquiesced and classified the old man as Xu Yuyang's regular customer.

As a result, unexpectedly, the old man suddenly came over to participate in the science and technology exhibition today. He also directly found Fucheng Chun's stall in the food area and ordered a table of noodles.

This matter is really difficult to handle.

What the old man said makes sense. People come all the way to eat here. How can they refuse to take orders and drive them to the store?

But the problem is that we can't take this order at all, and there's no one in the kitchen who can do it.

As soon as the idea came up, Li Dongxu suddenly turned his head and looked at Fu Yu.

If Fu Yu is doing the splitting, then maybe this dish can be made?

After all, Fu Yu had shown his skill in splitting fish before, even though it was carp.

Carp does have fewer spines than crucian carp, but the specific operation methods are not much different.

Since carp can handle it very well, then crucian carp should also be able to handle it, right? (End of chapter)